Strawberries Romanoff

© "From Ellie's Kitchen to Yours"
 
1 qt strawberries
Sugar, to taste
1/2 pt vanilla ice cream, softened
1/2 C whipping cream
2 to 3 T cherry (Kirsch) or orange liqueur
Mint sprigs, for garnish

Wash, hull, slice and sugar berries. Add liqueur and refrigerate for a few hours. Whip cream and fold together with softened ice cream. Lightly fold in the berries and refrigerate until serving time, at least one hour. Garnish with fresh mint, if desired.

Hint: This is a simple, delicious and beautiful dessert. If served in champagne glasses, it is especially elegant.

Pork Tenderloin with Cherry Sauce

 
12 to 16 oz pork tenderloin
Salt
Freshly ground pepper
1 T olive oil

Cherry Sauce

6 T cherry jam
1½ T red wine vinegar
1 T brown sugar
1/8 tsp cinnamon
1 Pinch allspice

Remove excess fat and silver skin from tenderloin. Sprinkle meat with salt and pepper. Heat olive oil in a fry pan over medium-high heat. Sear tenderloin on all sides, about 6 to 8 minutes total. Transfer the tenderloin to a roasting pan and roast at 350° for 15 to 20 minutes, or until an instant read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of the meat. While tenderloin is roasting, prepare cherry sauce. In a small saucepan, combine jam, vinegar, brown sugar, cinnamon and allspice. Bring to a simmer and cook for about 6 to 7 minutes, stirring occasionally. When tenderloin has reached desired temperature, let rest for 5 minutes before slicing. Serve with warm cherry sauce.